Below is the OCR text representation for this newspapers page.

For Woman’s Wobk. WILL YOU FORGET ? CARRIE BELLE GABLE. Dearest, will you forget ? When for me. time, no more Shall circle round my head ; Will you then come to me And kneel beside my bed ? Will you stoop down above me, Thine eyes with sad tears wet, And whisper low and sweetly— “ Dear heart, I’ll not forget ?” Dearest, will you remember? That tho’ I lived thro’ pain, And May was as December. And summer sunshine, rain; That there for me the sunbeams Can neither rise nor set — That I’ll be ever near thee: That I can ne’er forget? Ah! say but once, my dearest. That moons may rise and set; That stars may gleam and glisten — My grave with rain be wet? That when I’m dead and buried— Life’s star grown dim —e’en yet, You’ll sadly stoop beside me And say—“l’ll ne’er forget.” Sacking. For Woman’s Work. CORN. MRS. MILLIE MARCH. Who would think that an entire meal, a feast in fact, could be prepared from corn? It seemed utterly impossible to me, until, upon invitation, I attended a Corn Festival, where, to my surprise, I found the tables loaded, not only with sub stantial food, but also delicacies, all made from corn, with one exception, which wms “ corned” beef. And as I never enjoyed a feast more, nor food ever seemed more tempting, I have taken pains to procure the recipes, so that Woman’s Work sis ters may enjoy a like treat. Corn Soup.—One large fowl, or four pounds veal, cooked slowly until meat slips from bones. Take out the meat and set aside with one cup of the liquor; strain the soup; add one can of corn, or if in season, the corn from one dozen ears, shaved off; season with salt, pepper and a little parsley; Iqt simmer for half an hour. <1 ust before v ing, add a tablespoonful of flour,beaten ' 'v with a tablespoonful of butter. Mte- The meat may he chopped, t l ’. JFsLM-r rr ‘ “ ! '‘d served cold ;or ing "~rved broth in a pan, beat one of butter and a tea | ▼ omul of flour together, and add to the *T-voth; season with salt and pepper. Ar range the meat in a dish, pour the dressing over, hot, and serve at once. Boston Brown Bread.—One cup each, of corn, rye and graham meal; sift to gether, and beat thoroughly with two cups of New Orleans molasses, two cups sweet milk, one cup sour milk, (buttermilk is best) one dessert-spoonful of soda, one tea spoonful salt; pour into a tin form; place in a kettle ot cold water; put on and boil four hours ; then place in the oven a few moments to brown over the top. It is best hot. Brown Bread.—Twocups sour milk, one cup sweet milk, tw® cups corn meal, one cup wheat or rye flour, one tablespoon each of salt and soda, one-half cup molasses, two eggs. Stir twenty minutes, pour into a well-greased, deep bread pan, turn another pan, of the same size, over the top, and bake in a slow oven, from two hours, to two hours and a half. Corn-meal Cake.—Two-thirds cup but ter, one cup sugar, three eggs, beaten sep arately, two and a half cups corn meal, one and a-half of flour, two of sweet milk, two teaspoons cream tartar, one of soda. Scrapple.—Scrape and clean well a pig’s head, or the trimmings of either pork or beef may be used. Put on to boil m plenty of water, and cook four or five hours, or until the bones will easily slip out; take out, remove bones and chop fine; skim oil' the grease from the liquor and return the meat to it; season highly with salt and pepper and add corn meal until the consistency of soft mush; cook slowly one hour, pour in pans and set in a cool place. "When wanted for use, slice and fry to a nice brown in pork gravy. Cream Pie.—Beat together, thoroughly, the white of one egg, half-cup sugar, and tablespoonful corn starch; then add one cup cream (part milk may be used,) bake with a bottom crust and grate nutmeg on op. Sweetened with maple sugar is an mprovement. Hominy.—Take two cups hominy to two quarts salted water, soak over night, and boil gently three or four hours in a custard kettle. Serve with cream and sugar, or when cold slice and fry. Stewed Corn. —Shave the corn off the ear; to three pints corn add three tablespoons butter, season with pepper and salt, cover with water and cook slowly from half to three-quarters of an hour, adding more wa ter if necessary. Just before serving, add one-half cup sweet cream. Some stew to matoes, and mix with the corn just before serving. Hulled Corn. —Put six quarts of wood ashes into an iron kettle with three gallons of water, boil five minutes and take from the fire to settle. Turn offthe lye andstrain, empty the kettle and return the lye, and in it put six quarts of shelled corn; put it over a brisk fire and boil half an hour, stirring frequently, when, if ready to remove the outside skin of the kernels will slip off; strain off the lye and rinse thoroughly in several clear waters, rubbing well with the hands to remove all the skins and black chits. Put back in a clean kettle, parboil three or four times, cook until soft, then add two large tablespoons of salt and stir well. It is good either hot or cold and may be eaten with cream or butter and sugar; and is very nice fried in ham gravy. Corn Chowder. —Slice one-quarter pound fat salt pork; put in a kettle and let fry some ten minutes; to this add one large onion, sliced, six potatoes, sliced, the corn from one dozen ears, or one can of corn; make layers of the ingredients, season with pepper and salt, cover with water and cook three-quarters otan hour; just before serv ingadd one cup of cream and a half-pound of oyster crackers. Corn Oysters.—One quart corn (green or canned.) three eggs, three or four grated crackers, beat well and season with pepper and salt; drop in little cakes, about the size of an oyster, into hot lard; when brown turn and fry on the other side. If the fat is the right heat, just smoking hot—the oysters will be light and delicious. Corn-starch Pudding.—Stir into a quart of boiling milk, three tablespoons of sugar, two heaping tablespoons of corn starch, after being dissolved in a little milk, and stir constantly three minutes. Have ready two well beaten eggs, stir in, and re move from the stove; flavor with vanilla. Toone-half of the pudding add half a cake of choccolate dissolved m a little milk. Fill teacups about one-third full of the white, then the same of choccolate, and set in a cool place. For sauce, make a boiled cus tard as follows: Into a pint of boiling milk stir one cup sugar, one egg well beaten, and flavor with vanilla. In serving, turn one of the moulds upside-down in a saucer, and pour over it some of the boiled custard. Premium Corn-starch Pudding.—Two pints milk, three tablespoons corn-starch, dissolve in cold milk, the yolks of five eggs well beaten, one cup sugar. Boil three or four minutes, pour into a pudding dish and bake half an hour ; beat the whites of the eggs to a stiff froth, add six tablespoons sugar, spread over top of pudding and re turn to the oven until it is a delicate brown. Boiled Indian Pudding.—Take two teacups of Indian meal, scald it with a pint of boiling milk, add to it a cup of flour, cool off with more milk; one cup of suet, chopped fine, one cup of molasses, two cups of raisins, and a little salt. Mix all together, tie the cloth so as to allow the pudding to swell one-third, and boil four hours ; serve hot with sauce made of drawn butter, wine, and nutmeg; or cream and sugar. Fried Oysters.—Drain oysters careful ly, sprinkle with salt and pepper and let stand a few minutes; then dip them in the yolks of eggs, well beaten and seasoned, then in corn meal with a little baking powder mixed with it, and fry in hot lard like doughnuts. Boiled Corn.—Put the well cleaned ears in salted boiling water, boil an hour and serve immediately. Corn thoroughly cooked is a wholesome diet. Baked Indian Pudding.—One quart sweet milk brought to the boiling point, into it stir one cup corn meal; set off the fire and when nearly cold stir in one ounce butter, half-pound raisins, fourth-pound sugar, and four well beaten eggs; bake one and a half hours and serve with sauce. Corn-starch Pies.—Boil one quart of milk to a thick cream; dissolve two table spoons corn-starch in a little cold milk, to this add the beaten yolks of two eggs and twocups sugar; stir into the boiled milk; bake with an under crust only, beat the whites with two tablespoons sugar and put on top of pies when done, then return to oven and brown. Corn-starch Cake.—One cup sugar, one cup of flour, one-half cup of corn-starch, one-half cup milk, whites of six eggs beaten to a stiff froth, one-half cup of butter, two teaspoons baking powder sifted in with flour and starch; cream, butter and sugar, add milk, flour and starch, and lastly the whites ofeggs. Flavor with lemon or rose. Frost. For Woman’s Work. DELICACIES FOR THE DELI CATE. In sickness, fully as essential as the drugs given, is the food. Many a person has been carried safely through a long and distressing illness, only to succumb, at last, to injudicious feeding. And as families generally have more or less sickness, every housewife should have some knowledge of the nature, use and digestibility, as well as the best methods of preparing the different kinds of food, best adapted to the different forms of disease, and the different condi tions of the patient. At the commencement of most forms of disease, the system needs a complete rest, and the food should be that which will merely satisfy hunger, such as starchy gruels, jellies, cooling fruits and acid drinks; but if the patient has been very ill and is left very weak and low, a more nourishing diet is needed; then beef juice, milk, broth and eggnogg would be proper food. Although one cannot be too careful in regard to the diet of a patient at any time, yet it is in convalescence when the greatest care is necessary, when the appe tite is fickle, either voracious or wanting; then comes the perplexing question of how to coax the appetite, or whether to satisfy its cravings, for a spoonful of improper food or the indulgence of some which may prove fatal. It is best, always, to consult the physician in regard to any change in diet. Never ask a patient what food he wishes, or how to prepare it, but let every meal be a surprise. Arrange everything with care ful nicety, so as to please the eye as well as the palate, for the veriest of trifles have their effect on a person when ill. Let the linen for the tray be spotless, the china the choicest, and that which the invalid is known to admire, and then if possible, add a few flowers; they are so dainty and inviting. Now we will turn our attention to the preparation of the food, which should be of the best quality and neatly and delicately prepared; the one who prepares the food should do half of the invalid’s digesting. Berry Relish.—Take one pint of any berry juice, to which add one pound of sugar and let stand over night, then boil ten minutes and bottle for use. Panada. —Boil together for three min utes one glass of wine and three of water; add a cup of cracker crumbs, a teaspoonful of lemon juice, boil one minute and serve. Oat-meal Crackers.—One pint of oat meal, one gill water; work well together, then place on a board well covered with dry oatmeal and roll out carefully to one sixth of an inch thick; cut in squares and bake in a very slow oven until well dried out. Jellies.—Put one teaspoonful of any jelly into a tumbler, beat well with a little water, and fill the glass with ice-water. This is a good fever drink. Arrow-root Custard. —One tablespoon ful arrow-root, one egg, one pint of milk, two tablespocnfuls sugar. Mix the arrow root with a little of the cold milk; put the remainder ot the milk over the fire and boil, stir in the arrow-root, egg and sugar well beaten together, stir well a moment and pour into cups to cool. Kumyss.—-To three quarts of sweet milk add one quart of hot water in which has been dissolved one cup of sugar; when this mixture is lukewarm add three table spoons of Brewers’ yeast; set in a warm place, stir often, and in about one and a half hours it will begin to sparkle, when it is ready to bottle; cork tight, put in a cool place and in a few hours it will be ready for use. Uncooked Egg.—Break an egg into a goblet and beat thoroughly, add a tea spoon of sugar, beat a moment more, add a teaspoon of brandy or wine, beat well and add as much milk as there is of the mixture, or beat the white of one egg to a froth in a tumbler and fill it with rich milk. Either drink is strengthening and palatable. Blackberry Cordial.—Put one peck of blackberries into a porcelain kettle and scald well; strain, pressingout all the juice; put the juice back in the kettle and add the following spices (unground) tied up in a bag: two ounces allspice, one ounce cin namon-bark, one ounce cloves, and one nutmeg broken up; add one pound of loaf sugar to every quart of juice, and cook slowly for ten or fifteen minutes; remove from the fire, let cool a little, and add pure brandy in the proportion of one pint to every three pints of juice. Bouillon.—Cut in small pieces two pounds of good lean beef, put on in two quarts of water and boil slowly, keeping it well covered, two and one-half hours. Remove all fat, strain through a cloth and season with salt. Toast W ater. —Toast bread very brown, and over it pour boiling water; strain and add cream and sugar. Cream Soup.—One pint boiling water, half cup-cream, pour over pieces of toasted bread and add a little salt. Wine Jelly’.—Put one-half box gela tine one tablespoon powdered gum arable and one pint wine into an earthen dish and let stand two hours; pour into a porcelain kettle and set over the fire, bring to a boil, strain and pour into moulds, to cool. Strawberry Acid.—Dissolve two ounces citric acid in one quart of water and pour over three pounds of ripe strawberries, previously placed in a porcelain kettle; let simmer forty-eight hours; strain, and to every pint of juice add one and one-half pounds of sugar, stir until dissolved, then let stand a few days, when, heat, bottle and seal. Kechin a dry, cool place. For Woman’s Work. CHOICE RECIPES. Mocha Cake.—The cake part requires, one cup of sugar, half cup of butter, half cup of corn starch, a scant half cup of milk, one and a quarter cups of flour, the whites of three eggs, one-quarter teaspoonful of soda, one-half teaspoonful of cream tartar.rub but ter and sugar together, mix the corn starch with the milk, add the flour in which tar tar and soda have been stirred, snd final ly the eggs. Bake in jelly pans, and while baking, prepare the cream, as follows: Put four tablespoonfuls of mocha coffee in a sack cloth and pour s lowly over it one-half cup of boiling water. Boil ten minutes, reserve three tablespoonfuls for icing and mix the remainder with three quarters of a cup of milk. Pour in a double boiler ; when it boils stir in two table spoonfuls of flour, the yolks of four eggs and white of one, beaten together with a cup of sugar. Stir constantly and boil twenty minutes. When luke-warm stir in two tablespoonfuls of butter, then'spread upon one layer of your cake, and place the other over it. Ice thickly with soft icing, flavored with the reserved coffee. Banana Cake. —Cake made as above, or any white cake recipe will answer. Bake in three or four layers, and between each layer place first a layer of soft icing, then one of prepared cocoanut, then a layer of thinly sliced banana. Finish off the top with banana, as it is quite ornamental. This cake is for immediate use—unlike the others. Pansy Cake. —This is an exceedingly pretty cake of four colors, brown, white, red and yellow. It requires two mixings. For the first, two-thirds cup of butter, one cup of sugar, and a half cup milk. The yolks of five eggs well beaten, one tea spoonful of baking powder and two cups of flour. Divide and flavor half with orange, for yellow cake. To the other, add half teaspoonful of vanilla and chocolate suffi cient lor a good brown. For the other bat ter, one-haif cup of butter, one cup and a half of sugar, the whites of five eggs, one-half cup milk, flour and baking powder same as above. Divide and flavor half with rosewater for white. The remainder flavor with lemon and color with cranberry, or cherry juice, or half teaspoonful of pulverized cochineal, or best of all, fruit coloring that comes in bottles. When the layers are baked, put brown first, then white, then red and finish with yellow. Sp”ead jelly between and ice with this preparation. One cup of pulverized and sifted sugar, the white of one egg, a teaspoonful of cream. This has been tried for years, and always proved a success. Being always on the alert for new rec ipes we lost no time in trying that for boiled icing in the last number of Woman’s Work. Having obeyed the apostolic in junction to prove all things, we concluded if we held fast to that which was good it would be our own,as we believe the append ed formula will always eventuate in a supe rior article: One cup of sugar, two tablespoonfuls of water —boiled, without stirring, until clear then poured upon the stiffly beaten white of one egg, and stirred till thick and smooth. Flavor and color to suit your cake. Emelie Harris. Mock Mince Pie.—Three cups of rhu barb, one cup of raisins, two soft crackers, (some call them “ Grott” crackers) one tea spoonful of spice, one cup of sugar, one cup of molasses. Chop the rhubarb and the raisins fine, roll the crackers, then add the rest. This will make three pies. A brave endeavor to do thy duty, what e’er its worth, Is bottter than life with love forever— And love is the sweetest thing on earth. —Jas Jeffery Roche.